15 Scientific Reasons Spring Is the Most Delightful Season

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Summer, winter, and fall may have their fans, but spring is clearly the most lovable of the four seasons. Not convinced? Here are 15 scientific reasons why spring is great:

1. TEMPERATURES ARE MODERATE.

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Spring marks the end of blistering winter and the transitional period to scorching summer. In many places, the season brings mild temperatures in the 60s and 70s. People tend to be most comfortable at temperatures of about 72°F, research shows, so the arrival of spring means you can finally ditch the heavy winter layers and still be comfortable.

2. THERE IS MORE DAYLIGHT.

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Following the spring equinox, days begin lasting longer and nights get shorter. Daylight Saving Time, which moves the clock forward starting in March, gives you even more light hours to get things done. Those extra hours of sun can be a major mood-booster, according to some research. A 2016 study of students in counseling at Brigham Young University found that the longer the sun was up during the day, the less mental distress people experienced.

3. THE BIRDS RETURN.

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Many animals migrate south during the winter, then head north as temperatures rise. For relatively northern regions, there is no better indicator of spring than birds chirping outside your window. Their northward migration can start as early as mid-February and last into June, meaning that throughout the spring, you can expect to see a major avian influx. In addition to the satisfaction of marking species off your bird-watching checklist, seeing more of our feathered friends can make you happy. In 2017, a UK study found that the more birds people could see in their neighborhoods, the better their mental health.

4. THERE ARE BABY ANIMALS EVERYWHERE.

Baby squirrels
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Many animals reproduce in the spring, when temperatures are warmer and food is plentiful. Baby bunnies, ducklings, chipmunks, and other adorable animals abound come spring. Studies have found that seeing cute animals can have positive effects on humans. For instance, one small study in 2012 found that when college students looked at cute images of baby animals, they were better at focusing on a task in the lab. Being able to watch fluffy baby squirrels frolic outside your office window might make spring your most productive season of the year.

5. YOU'RE SAFER.

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In 2015, a pair of public policy researchers discovered a hidden upside to "springing forward" for Daylight Saving Time. It reduced crime. When the sun set later in the evening, the study published in the Review of Economics and Statistics found, robbery rates fell. After Daylight Saving Time started in the spring, there was a 27 percent drop in robberies during that extra hour of evening sunlight, and a 7 percent drop over the course of the whole day.

6. YOU CAN GO OUTSIDE.

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Warmer temperatures mean you can spend more time outside without freezing your feet off, which is great for mental health. Across the seasons, research has found that taking walks in nature slows your heart rate and makes you more relaxed, but some research indicates that there is something special about spring's effect on your brain. A 2005 study from the University of Michigan linked spending 30 minutes or more outside in warm, sunny spring weather to higher mood and better memory. But the effect reverses when spring ends, since being outside in the warmest days of summer is usually pretty uncomfortable.

7. IT MAKES YOU MORE CREATIVE.

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That same University of Michigan study found that spending time outside in the sunny spring weather isn't just a mood booster, it actually can change the way people think. The researchers found that being outdoors broadened participants' minds, leaving them more open to new information and creative thoughts.

8. THE LEAVES COME BACK.

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Spring brings green growth back to plants and trees. Depending on where you live, trees may begin sporting new leaves as early as mid-March. That successful spring leaf growth ensures a cool canopy to relax under during the hot summer—a hugely important factor in keeping cities comfortable. According to researchers, vegetation plays a big role in mitigating the urban heat island effect. When trees release water back into the air through evapotranspiration, it can cool down the areas around them by up to 9°F, according to the EPA.

9. GROWING PLANTS ABSORB CARBON DIOXIDE.

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It's amazing what a little sun can do for plants and grass. Through photosynthesis, plants convert sunlight, carbon dioxide, and water into food, releasing oxygen in the process. That means as plants start to grow in the spring, they pull carbon out of the atmosphere, providing an important environmental service. Plants take in roughly 25 percent of the carbon emissions humans produce, absorbing more than 100 gigatons of carbon through photosynthesis each growing season. Because of this, the amount of carbon dioxide in the atmosphere drops each spring and summer. (Unfortunately, it rises in the winter, when most plants aren't growing.)

10. IT'S EASY TO FIND FRESH PRODUCE.

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Many vegetables and some fruits are harvested in the spring. 'Tis the season to get your local asparagus, greens, peas, rhubarb, and other fresh produce. Getting more fruits and vegetables into your diet isn't just good for the body; it's good for the soul. A 2016 study of more than 12,000 Australians found that when people increased the amount of fruits and vegetables in their diet, they felt happier and had higher rates of life satisfaction. If they increased their intake by eight portions a day (a tall order, we know) the psychological gains were equivalent to the change in well-being people experience when they go from being unemployed to having a job, the researchers found.

11. FLOWERS ARE IN BLOOM.

Flowers in a vase
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After months spent conserving energy, flowers bloom in the spring, once they sense that the days have grown longer and the weather has turned warmer. That's good for humans, because several studies have shown that looking at flowers can make you happy. A 2008 study of hospital patients found that having flowers in the room made people feel more positive and reduced their pain and anxiety [PDF]. Another study from Rutgers University found that when participants were presented with a bouquet of flowers, it resulted in what scientists call a "true smile" a full 100 percent of the time. Seeing flowers had both "immediate and long-term effects" that resulted in elevated moods for days afterward, according to the researchers [PDF].

12. YOU CAN TAKE YOUR EXERCISE ROUTINE OUTDOORS.

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While it's important to keep moving no matter what the weather, research shows that working out can be more beneficial if you do it outside. A 2011 study found that, compared with an indoor workout, exercising outdoors in nature increased energy levels, made people feel revitalized, and decreased tension, among other positive effects. People who worked out in the fresh air also tended to say they enjoyed the experience more and would be likely to repeat it, suggesting that using nature as your gym might help you stick with your exercise regimen. While those benefits probably extend to winter, too, it's a whole lot easier to stomach the idea of a run once the weather warms up.

13. YOU DON'T HAVE TO WORRY ABOUT DRY AIR.

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Flu season in the U.S. typically lasts through the fall and winter, usually peaking between December and February and tapering off during the spring. The seasonal change is in part because of dry air. Cold temperatures mean a drop in humidity, and indoor heating only makes the air drier. This lack of moisture in the air can dry out your skin and the nasal cavities, leading to nose bleeds, irritated sinuses, and a greater risk of getting sick. Since the mucus in your nose is designed to trap viruses, when it dries up, you're more likely to catch something nasty, like the flu. As the weather warms up and becomes more humid throughout the spring, that mucus comes back. As the season wears on, not only can you lay off the body lotion, but you can probably put away the tissues—if you don't have spring allergies, that is.

14. YOU CAN OPEN YOUR WINDOWS.

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Temperate weather makes it easier to get the fresh air you need. Opening your windows and allowing the breeze in serves as an important way to ventilate indoor spaces, according to the EPA. A lack of ventilation can lead to an unhealthy concentration of indoor pollutants from sources like cleaning product fumes, certain furniture and building materials, and stoves (especially gas ones), posing a threat to your health and comfort. Winter brings the highest rates of indoor pollutants like nitrogen oxide, a 2016 study of unventilated stove use in homes found. Spring brings the perfect opportunity to throw open those windows and doors and get the air moving again.

15. YOU CAN GET YOUR VITAMINS NATURALLY.

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Sunlight triggers your body to produce vitamin D, which keeps your bones strong. At northern latitudes, it's extremely difficult to get enough sun exposure naturally to maintain healthy vitamin D levels during the winter—even if you did want to expose your skin to the elements—but that starts to change during the spring. One Spanish study found that in Valencia (which shares a latitude with Philadelphia, Denver, Baltimore, Kansas City, and several other major U.S. cities), people only need 10 minutes outside with a quarter of their bodies exposed to the spring sunshine to get an adequate daily dose of vitamin D.

A version of this story originally ran in 2014.

12 Facts About the Sense of Taste

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iStock/m-imagephotography

A lot more than your tongue is involved in the process of tasting food. Taste is not only one of the most pleasurable of the five senses, but a surprisingly complex sense that science is beginning to understand—and manipulate. Here are 12 fascinating facts about your ability to taste.

1. Everyone has a different number of taste buds.

We all have several thousand taste buds in our mouths, but the number varies from person to person. The average range is between 2000 and 10,000. And taste buds are not limited to your tongue; They can be found in the roof and walls of your mouth, throat, and esophagus. As you age, your taste buds become less sensitive, which experts believe may be why foods that you don’t like as a child become palatable to you as an adult.

2. You taste with your brain.

The moment you bite into a slice of pie, your mouth seems full of flavor. But most of that taste sensation is happening in your brain. More accurately, cranial nerves and taste bud receptors in your mouth send molecules of your food to olfactory nerve endings in the roof of your nose. The molecules bind to these nerve endings, which then signal the olfactory bulb to send smell messages directly to two important cranial nerves, the facial nerve and the glossopharyngeal nerve, which communicate with a part of the brain known as the gustatory cortex.

As taste and nerve messages move further through the brain, they join up with smell messages to give the sensation of flavor, which feels as if it comes from the mouth.

3. You can’t taste well if you can’t smell.

When you smell something through your nostrils, the brain registers these sensations as coming from the nose, while smells perceived through the back of the throat activate parts of the brain associated with signals from the mouth. Since much of taste is odor traveling to olfactory receptors in your brain, it makes sense that you won’t taste much at all if you can’t smell. If you are unable to smell for reasons that include head colds, smoking cigarettes, side effects of medications, or a broken nose, olfactory receptors may either be too damaged, blocked, or inflamed to send their signals on up to your brain.

4. Eating sweet foods helps form a memory of a meal.

Eating sweet foods causes your brain to remember the meal, according to a 2015 study in the journal Hippocampus, and researchers believe it can actually help you control eating behavior. Neurons in the dorsal hippocampus, the part of the brain central to episodic memory, are activated when you eat sweets. Episodic memory is that kind that helps you recall what you experienced at a particular time and place. "We think that episodic memory can be used to control eating behavior," said study co-author Marise Parent, of the Neuroscience Institute at Georgia State. "We make decisions like 'I probably won't eat now. I had a big breakfast.' We make decisions based on our memory of what and when we ate."

5. Scientists can turn tastes on and off by manipulating brain cells.

Dedicated taste receptors in the brain have been found for each of the five basic tastes: sweet, sour, salty, bitter, and umami (savory). In 2015, scientists outlined in the journal Nature how they were able to turn specific tastes on or off in mice, without introducing food, by stimulating and silencing neurons in the brains. For instance, when they stimulated neurons associated with “bitter,” mice made puckering expressions, and could still taste sweet, and vice versa.

6. You can tweak your taste buds.

Most of us have had the experience of drinking perfectly good orange juice after brushing our teeth, only to have it taste more like unsweetened lemon juice. Taste buds, it turns out, are sensitive enough that certain compounds in foods and medicines can alter our ability to perceive one of the five common tastes. The foaming agent sodium lauryl/laureth sulfate in most toothpaste seems to temporarily suppress sweetness receptors. This isn't so unusual. A compound called cynarin in artichokes temporarily blocks your sweet receptors. Then, when you drink water, the cynarin is washed away, making your sweet receptors “wake up” so the water tastes sweet. A compound called miraculin, found in the herb Gymnema sylvestre, toys with your sweet receptors in a similar way.

7. The smell of ham can make your food “taste” saltier.

There’s an entire industry that concocts the tastes of the food you buy at the grocery store. Working with phenomena known as phantom aromas or aroma-taste interactions, scientists found that people associate “ham” with salt. So simply adding a subtle ham-like scent or flavor to a food can make your brain perceive it as saltier than it actually is. The same concept applies to the scent of vanilla, which people perceive as sweet.

8. Your taste buds prefer savory when you fly.

A study by Cornell University food scientists found that loud, noisy environments, such as when you’re traveling on an airplane, compromise your sense of taste. The study found that people traveling on airplanes had suppressed sweet receptors and enhanced umami receptors. The German airline Lufthansa confirmed that on flights, passengers ordered nearly as much tomato juice as beer. The study opens the door to new questions about how taste is influenced by more than our own internal circuitry, including our interactions with our environments.

9. Picky eaters may be “supertasters.”

If you’re a picky eater, you may have a new excuse for your extreme dislike of eggplant or sensitivity to the slightest hint of onion. You might be a supertaster—one of 25 percent of people who have extra papillae in your tongue. That means you have a greater number of taste buds, and thus more specific taste receptors.

10. Some of your taste preferences are genetic.

While genetics may not fully explain your love of the KFC Double Down or lobster ice cream, there may be code written into your DNA that accounts for your preference for sweet foods or your aversion to certain flavors. The first discovery of a genetic underpinning to taste came in 1931, when chemist Arthur Fox was working with powdered PTC (phenylthiocarbamide), and some of the compound blew into the air. One colleague found it to have a bitter taste, while Fox did not perceive that. They conducted an experiment among friends and family and found wide variation in how (and whether) people perceived the flavor of the PTC to be bitter or tasteless. Geneticists later discovered that the perception of PTC flavor (similar to naturally occurring compounds) is based in a single gene, TAS2R38, that codes for a taste receptor on the tongue. In a 2005 study, researchers at the Monell Chemical Senses Center found that the version of this gene also predicted a child's preference for sweet foods.

11. Your genes influence whether you think cilantro tastes like soap.

There may be no flavor more hotly debated or deeply loathed than the herb cilantro (also known as coriander). Entire websites, like IHateCilantro.com, complain about its “soapy” or “perfumy” flavor, while those who like it simply think it gives a nice kick to their salsa. Researchers at the consumer genetics company 23andMe identified two common genetic variants linked to people's “soap” perceptions. A follow-up study in a separate subset of customers confirmed the associations. The most compelling variant can be found within a cluster of olfactory receptor genes, which influence our sense of smell. One of those genes, OR6A2, encodes a receptor that is highly sensitive to aldehyde chemicals, which cilantro contains.

12. Sugar cravings have a biological basis.

Your urge for more hot fudge may have little to do with a lack of self-control. Scientists think that our yearning for sweets is a biological preference that may have been designed to ensure our survival. The liking for sweet tastes in our ancient evolution may have ensured the acceptance of sweet-tasting foods, such as breast milk and vitamin-rich fruits. Moreover, recent research suggests that we crave sweets for their pain-reducing properties.

Yes, You Have Too Many Tabs Open on Your Computer—and Your Brain is Probably to Blame

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iStock.com/baona

If you’re anything like me, you likely have dozens of tabs open at this very moment. Whether it’s news stories you mean to read later, podcast episodes you want to listen to when you have a chance, or just various email and social media accounts, your browser is probably cluttered with numerous, often unnecessary tabs—and your computer is working slower as a result. So, why do we leave so many tabs open? Metro recently provided some answers to this question, which we spotted via Travel + Leisure.

The key phrase to know, according to the Metro's Ellen Scott, is “task switching,” which is what our brains are really doing when we think we're multitasking. Research has found that humans can't really efficiently multitask at all—instead, our brains hop rapidly from one task to another, losing concentration every time we shift our attention. Opening a million tabs, it turns out, is often just a digital form of task switching.

It isn't just about feeling like we're getting things done. Keeping various tabs open also works as a protection against boredom, according to Metro. Having dozens of tabs open allows us to pretend we’re always doing something, or at least that we always have something available to do.

A screenshot of many tabs in a browser screen
This is too many tabs.
Screenshot, Shaunacy Ferro

It may also be driven by a fear of missing information—a kind of “Internet FOMO,” as Travel + Leisure explains it. We fear that we might miss an important update if we close out of our social media feed or email account or that news article, so we just never close anything.

But this can lead to information overload. Even when you think you're only focused on whatever you're doing in a single window, seeing all those open tabs in the corner of your eye takes up mental energy, distracting you from the task at hand. Based on studies of multitasking, this tendency to keep an overwhelming number of tabs open may actually be altering your brain. Some studies have found that "heavy media multitaskers"—like tab power users—may perform worse on various cognitive tests than people who don't try to consume media at such a frenzied pace.

More simply, it just might not be worth the bandwidth. Just like your brain, your browser and your computer can only handle so much information at a time. To optimize your browser's performance, Lifehacker suggests keeping only nine tabs open—at most—at one time. With nine or fewer tabs, you're able to see everything that's open at a glance, and you can use keyboard shortcuts to navigate between them. (On a Mac, you can press Command + No. 1 through No. 9 to switch between tabs; on a PC, it's Control + the number.)

Nine open tabs on a desktop browser
With nine or fewer tabs open, you can actually tell what each page is.
Screenshot, Shaunacy Ferro

That said, there are, obviously, situations in which one might need many tabs open at one time. Daria Kuss, a senior lecturer specializing in cyberpsychology at Nottingham Trent University, tells Metro that “there are two opposing reasons we keep loads of tabs open: to be efficient and ‘create a multi-source and multi-topic context for the task at hand.’” Right now, for example, I have six tabs open to refer to for the purposes of writing this story. Sometimes, there's just no avoiding tabs.

In the end, it's all about accepting our (and our computers') limitations. When in doubt, there’s no shame in shutting down those windows. If you really want to get back to them, they're all saved in your browser history. If you're a relentless tab-opener, there are also browser extensions like OneTab, which collapses all of your open tabs into a single window of links for you to return to later.

[h/t Travel + Leisure]

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